Description
European Organic Vegetables And Fruit Series
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：European Organic Vegetables And Fruit Series / Direct Imported from Europe And Other Countries
🔖 Certification： EU Organic Certification
🌱 Producer Introduction：
Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.
🌱 Supplier Products：
🛍 Product Information (Main)：
Supply Period： Annual Supply
Parsnips, commonly known as "celery radish", also known as parsnips, parsnips, parsnips, parsnips, celery radishes, eucalyptus, white cabbage. A root vegetable closely related to carrots and parsley, it is about the same size, shape, and flavor as carrots, so it is mistakenly considered a type of radish. . In Roman times, parsnip was considered an aphrodisiac. A potential health benefit is that they contain antioxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol, which may have anticancer, anti-inflammatory, and antifungal properties.
Parsnips are usually cooked, but can also be eaten raw. It has a sweet flavor, not unlike carrots; is high in vitamins, antioxidants, and minerals (especially potassium); and also contains both soluble and insoluble dietary fiber.
🥗 Recipe：
feature:
Root vegetables with a honey sweetness, great for roasting, slicing, grilling or frying parsnip chips, great for pureeing with meat and seafood main meals
use:
After removing the skin, the fresh and tender fleshy roots can be cut into strips, shredded, sliced and dipped in sauce for raw salads. Parsnips are rich in starch, and the soup cooked with it is thick and delicious. It can also be stewed, boiled, oven-roasted, made into puree or thick soup, and it is also very suitable for honey-baked confectionery.
Instructions
1. Can be cut into pieces and roasted with olive oil, honey, cumin seeds or fennel seeds to make spice honey roasted vegetables
2. Can be cut into thin slices, simply baked or fried into parsnips, crispy, sweet and delicious
3. It can be simmered with broth or milk and then puree with a stirring stick or food mixer. It is suitable for meat or seafood main meals.
4. It can be simmered with onion, parsley, carrot, sage, etc., add stock and fresh cream to make parsnip soup
Parsnip prepared with honey and mustard
Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed. When used in stews, soups, and casseroles, they give a rich flavour. In some cases, parsnips are boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavour than the whole root, and starch to thicken the dish. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday roast. Parsnips can also be fried or thinly sliced and made into crisps. They can be made into a wine with a taste similar to Madeira.
In Roman times, parsnips were believed to be an aphrodisiac. However, parsnips do not typically feature in modern Italian cooking. Instead, they are fed to pigs, particularly those bred to make Parma ham.
Nutrients
Parsnip, raw
Nutritional value per 100 g (3.5 oz)
Energy 314 kJ (75 kcal)
Carbohydrates 18 g
Sugars 4.8
Dietary fiber 4.9 g
Fat 0.2 g
Protein 1.2 g
Vitamins Quantity%DV†
Thiamine (B1) 8%0.09 mg
Riboflavin (B2) 4%0.05 mg
Niacin (B3) 5%0.7 mg
Pantothenic acid (B5) 12%0.6 mg
Vitamin B6 7%0.09 mg
Folate (B9) 17%67 μg
Vitamin C 20%17 mg
Vitamin E 10%1.49 mg
Vitamin K 21%22.5 μg
Minerals Quantity%DV†
Calcium 4%36 mg
Iron 5%0.59 mg
Magnesium 8%29 mg
Manganese 27%0.56 mg
Phosphorus 10%71 mg
Potassium 8%375 mg
Sodium 1%10 mg
Zinc 6%0.59 mg
Other constituents Quantity
Water 79.53 g
Link to USDA Database entry
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
A typical 100 g serving of parsnip provides 314 kilojoules (75 kilocalories) of food energy. Most parsnip cultivars consist of about 80% water, 5% sugar, 1% protein, 0.3% fat, and 5% dietary fiber. The parsnip is rich in vitamins and minerals, and is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present, but levels of vitamin C are reduced in cooking. Since most of the vitamins and minerals are found close to the skin, many will be lost unless the root is finely peeled or cooked whole. During frosty weather, part of the starch is converted to sugar and the root tastes sweeter.
The consumption of parsnips has potential health benefits. They contain antioxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol, which may potentially have anticancer, anti-inflammatory and antifungal properties.[22] The dietary fiber in parsnips is partly of the soluble and partly the insoluble type and comprises cellulose, hemicellulose, and lignin. The high fiber content of parsnips may help prevent constipation and reduce blood cholesterol levels.
🔅 Notes：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
